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Pease pudding
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| Artist: |
_ |
| Categories: |
Puddings & Custards, Side-dishes |
| Yield: |
3 |
| Rating: |
0 |
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Ingredients:
| 225
| grams | Split peas | | | -- soaked for 6 hours | | 1
| small | Onion, chopped | | 1
| med | Carrot, sliced | | 1
| | Turnip, peeled and sliced | | 1
| | Stalk of celery, sliced | | 2
| | Egg yolks, well beaten | | 15
| grams | Butter or margarine | | 2
| tbsp | Freshly chopped mixed herbs | | | - (e.g. chives, marjoram | | | - parsley, lovage) | | | Salt and pepper |
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Procedures:
| 1 | Serves 3-4 | | 2 | a nursery favourite, pease pudding makes a marvellous meal when it is well flavoured with herbs and cooked so that it remains moist. | | 3 | Nourishing, warming food that goes well with an interesting salad or two of your choice. | | 4 | drain the split peas and cover with water in a saucepan. | | 5 | Add the vegetables and simmer all together until tender, about 45 minutes, adding more boiling water as the peas soak up the water. | | 6 | When they are soft, drain off most of the water and liquidize the peas to a purée. | | 7 | Stir in the egg yolks and butter or margarine. | | 8 | Add the herbs and season to taste. | | 9 | put the mixture into a greased pudding basin, cover with foil or a lid, or both if possible, and steam over hot water for 35-40 minutes or until firmly set. | | 10 | Cool for 5-10 minutes, then turn out on to a serving-dish. |
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